Magnolia Bakery Banana Pudding ~ Cooking with Sandra

We finally were able to get together and celebrate Grandparents Day, I was feeling a little bit better and my mom was doing much better too, thank God, after a bad spell. Sandra had sent me a photo of her Magnolia Bakery Banana Pudding a few weeks ago and so I asked her if she would make one for today. She said “Sure!!!” It was the last day of summer and it did not disappoint, what a glorious Sunday it was. The best part is being together sharing all the love and chaos.

Baseball, football and googling the facts all afternoon, ordering in Greek food and finally the desserts came out. Veronica brought us delicious amazing cookies from Chips NYC. OMG!!!! We had to cut them up so we could all get a yummy taste. Oh and that Magnolia Bakery Banana Pudding, well, we just went for it. Oh So Good. Heavenly really. Sandra sent me the recipe and I am sharing it with you… 1 (14 oz.) can sweetened condensed milk, 1 1/2 cups ice cold water, 1 (3.4 oz.) box vanilla instant pudding mix, 3 cups heavy cream, 4 cups sliced ripe bananas, 1 (12 oz.) box Nilla Wafers

  1. In a large bowl, beat together the sweetened condensed milk and water Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight.
  2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture
  3. To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
  4. Arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and chill in the fridge for at least 4 hours – or up to 8 hours, Enjoy!!

You know that I will be requesting this yummy Magnolia Bakery Banana Pudding at the next family gathering. Together is my favorite place to be.

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